Medovik Cake: 8-Layer Honey Cake ~Торт
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Description
Ingredients
- For honey cake layers:
- 1/2 cup honey
- 1/2 cup sugar
- 4 large eggs
- 3/4 cup butter, melted
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- 2 1/2 cups all-purpose flour
- For custard creme:
- 4 egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups milk
- 1/2 cup all-purpose flour
- 1 cup butter
- biscoff coffee cookies, or similar, for garnish
Instructions
- 1.Begin by preparing custard creme first. Whisk together egg yolks, sugar and vanilla in large bowl and set aside. In a large sauce pan, combine milk and flour; whisk until no clumps remain. Cook milk and flour over medium heat, stirring constantly until milk thickens; do not boil. This will take about 5 minutes.
- 2.Whisk hot milk into egg yolk mixture very gradually until well combined; this process is called tempering. Return the saucepan to the stove and cook cream over low-medium heat, stirring constantly until custard forms, about 7-8 minutes; do not boil. Remove custard from heat and add butter. Whisk until butter is completely melted. Cover creme and refrigerate until completely cooled and thickened. Creme can be made ahead of time.
- 3.While creme is cooling, begin making cake layers. Whisk together in large saucepan honey, sugar, eggs and butter. In small bowl, combine baking soda and white vinegar, allowing the soda to react. Pour mixture into honey batter. Cook mixture over low/medium heat, stirring constantly, for 7-8 minutes. The mixture will foam, double in size and turn a darker amber color.
- 4.Remove honey mixture from heat and gradually whisk in 2 1/2 cups of flour. Add additional flour only if dough is too sticky! Dough needs to be very soft. Once dough forms, knead by hand until dough is uniform and smooth. Divide dough in to 8 equal parts.
- 5.Preheat oven to 400F. Line 2, 8-inch cake pans with parchment paper. Using your hands, press 1 piece of dough at at time into a prepared pan to form a thin sheet. Try to make the dough as uniform as possible.
- 6.Bake 2 layers at a time for 5-6 minutes until edges turn golden brown. Remove layers from pan onto cooling rack and continue with remaining dough. Layers are fragile at this point so take extra care.
- 7.Place biscoff cookies into food processor and crush cookies until you have fine crumbs. Once layers and creme are cooled, assemble the cake. Spread a generous amount of creme between each layer. Spread a thin layer of creme on the top and sides. Place cake into the refrigerator for 15-20 minutes to let the creme set on the outside.
- 8.Remove cake and spread another layer of creme over the top and sides. Garnish cake with cookie crumbs. Can use any remaining creme to garnish the top (see photo for reference). Can also use melted chocolate and drizzle over top for garnish. Place cake into refrigerator and let stand overnight, allowing the cake layers to softened.
- 9.Note: Place strips of parchment paper around edges for easy clean up! Then remove them when you're done decorating the cake.
- 10.To decorate cake as pictured: place 8 small spoonfuls of custard around the edge of the cake and top with fresh berries and caramel wafers (pictured from Trader Joe's)
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